Kale 101: Tips and Tricks For Making A Great Kale Salad

I have a love/hate relationship with kale. When it’s good, I feel like a freaking trendy vegan who spends all day doing sun salutations. When it’s bad, I want to head to CVS and buy a frozen pizza instead.

High in fiber, antioxidants, iron and with zero fat, kale is trendy for a reason. But unless you enjoy the chewy and bitter natural flavor/texture of kale, you have to take some steps to prepare it. Here are some ways to make kale more palatable:

  1. Remove the stems: Regardless of the variety of kale you use, the stems are too tough and chewy to include in a salad. Cut them off before chopping the leaves. My favorite way to use the stems is by blending them up with frozen fruit to make an unreal green smoothie.
  2. Add Sea Salt: The bitterness of kale can easily overpower a simple salad. By adding sea salt, you help cut the bitter flavor.
  3. Massage the kale: I know, sounds ridiculous. But by massaging and squeezing the leaves repeatedly until the leaves are dark green, you will make the leaves less rough and the salad more delicious.
  4. Choose a strong enough dressing: Kale has a strong flavor and needs an equally strong dressing to counteract its bitterness. Try my favorite lemon vinaigrette below and top it off with some sliced almonds, shredded carrots, and dried cranberries.

Simple Lemon Garlic Vinaigrette

This dressing is amazing and simple. Toss all the ingredients in a bowl and mix them with either a hand blender or a whisk.

  • 2 tablespoons of lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dijon mustard
  • salt and pepper to taste

 

Comment below and let me know what some of your favorite kale recipes are!